WSAZ NewsChannel 3 - Huntington, West Virginia

A.J. W.

Worst news company ever! House fire happened and they assumed their where people in the house and didn't even bother asking me or anyone else about what happened or if anyone was ok and I was literally sitting right beside them looking st them the whole time. These people are dumb!!

TheUglyDuckling

I gave up on this network after their antifreedom situation. We will only support American loving companies. This news network is very biased. They still deliver news about road conditions and weather in a good way but I wouldn't trust them ON ANY other subjects. We highly do not recommend and for all your RELIABLE news you can flip 10 channels and listen to the BEST news anchor in the Tri-State.

crillo

Crystal reports dawn force huff Creek parkway 5887 Bobby live love o tomorrow u already know check please.

M H.

What kind of a broadcaster would cutoff the coverage of the WVU Marching band to interview someone about his kid in an upcoming band? Very disappointing and disrespectful! And then when she was asked a question about the governor she was totally lost!

Toby L. W.

Mongolian Beef Recipe
Ingredients:
1 lb (450 g) flank steak (or sirloin), thinly sliced against the grain
1/3 cup cornstarch
2 tablespoons vegetable oil
2-3 green onions, chopped (keep white parts separate from green)
2-3 cloves garlic, minced
1/2 teaspoon ginger, minced (optional)
For the Sauce:
1/2 cup soy sauce
1/2 cup brown sugar
1 tablespoon hoisin sauce (optional for extra flavor)
1/4 teaspoon red pepper flakes (optional, for heat)
Instructions:
Prep the Beef:

Place the sliced flank steak in a bowl and add the cornstarch. Toss to coat the beef evenly with cornstarch. Let it sit for about 15-20 minutes. This will help tenderize the meat and create a nice texture.
Make the Sauce:

In a small bowl, mix together the soy sauce, brown sugar, hoisin sauce, and red pepper flakes (if using). Set aside.
Cook the Beef:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated beef slices in a single layer (you may need to do this in batches to avoid overcrowding). Cook until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
Sauté Aromatics:

In the same skillet, add another tablespoon of vegetable oil if needed. Add the white parts of the green onions, garlic, and ginger (if using). Sauté for about 30 seconds until fragrant.
Combine Sauce and Beef:

Return the beef to the skillet and pour the sauce over it. Stir well to coat the beef in the sauce. Cook for an additional 2-3 minutes, letting it simmer until the sauce thickens slightly.
Add Green Onions:

Stir in the green parts of the chopped green onions and cook for another minute.
Serve:

Serve the Mongolian beef hot over steamed rice or noodles. Enjoy!

Sharon G.

I was very nervous but other guests who had been there multiple assured me it was going to go quick. It did. I had a good experience. Thanks Susan and Martina.

Roger R.

What happened to Meet the Press today? You preempted it with an infomercial selling gambling app. How very stupid of you... to disregard the interests of your viewers

Karen B. T.

Just report real news. So much going on in the country and you show a bunch of junk